National Geographic Traveller Food

Mike Jordan I’m a true Southerner: born in Nashville, raised in Huntsville, Alabama, and now based in Atlanta. I loved talking to brilliant Southern chefs like Mashama Bailey and Rodney Scott, who represent the region’s incredible diversity and unique culture, and tell new stories through their cuisine. SOUTHERN STATES, P 48 Sian Meades- Williams When I visited Santorini to find out more about vinsanto, the local dessert wine, it was the formidable women winemakers that really fascinated me. They’re striving to make real change in the industry, and their love for the island, its produce and their community runs through everything they do. SANTORINI, P 66 Cecilia Hae-Jin Lee The culinary history of any country is full of depth and surprises. Sharing the story of bibimbap reveals only a glimpse…

My colleague Lauren is the sort of person who’s motivated by food. Whether she’s devouring a cookbook, dining out or hosting a supper club, much of her leisure time is devoted to the pursuit of the delicious. So, last year, when she was planning her wedding, I was curious to know where she and her husband-to-be would pick for their honeymoon. One thing was for sure — food would be a factor. It wasn’t France or Italy, nor was it Japan or Thailand. Instead, they took a road trip through the Southern states of the US — from Louisville to Nashville, then on to Memphis, New Orleans and Austin, with as much bourbon, gumbo, fried chicken, grits and waffles as they could comfortably consume along the way. To me, this…

Having been a fixture on menus Stateside for the best part of a decade, chilli-infused honey, or hot honey, is now making a splash in the UK. The trend was kick-started in the US by Mike Kurtz, who began drizzling his own version of the condiment on pizzas at the Brooklyn pizzeria where he worked. Positive reaction from customers spurred him into launching Mike’s Hot Honey in 2010, and today the product can be found in restaurants across the country. In the UK, brands such as JD’s Hot Honey, Hilltop and Black Mountain Honey have chilli-infused honeys available in outlets such as Ocado and Selfridges, while Fortnum & Mason sells its own smoked chipotle version. The latest entrant into the market, Dr Sting’s Hot Honey, is a blend of honey,…

LEE KOHUKE Meaning ‘fireplace’ in Estonian, Lee is a Tallinn old town restaurant with a walled garden, Canadian-born Japanese chef Hiro Takeda breathes new life into Estonian classics such as kohuke — a staple snack that’s particularly popular among children. Traditionally a briquette of fresh curd cheese covered with a layer of chocolate, here the dessert is reimagined with fresher, Asian-style flavours. One version includes sea buckthorn, green plum, spruce shoots and persimmon, prepared using the traditional Japanese ‘hoshigaki’ method, whereby the fruit is peeled and blanched before being hung to dry. leeresto.ee FOTOGRAFISKA COMPOST BAKED ONIONS When the inaugural Michelin Guide to Estonia was published in 2022, Fotografiska received a Michelin Green Star for its ‘sustainable pleasure’ concept of leaf-to-root cooking and low waste. Set on the sixth floor…

1 Goodness Gracious, Liverpool For unbeatable views of Liverpool’s Three Graces — the Royal Liver Building, the Cunard Building and the Port of Liverpool Building — head to Goodness Gracious. This special spot is situated atop a former bank that was built in the 1920s, and is a great place to relax with a drink or two while looking out over the city. It’s open daily between April and September, weather permitting. ohmeohmyliverpool.co.uk/roof-garden 2 Kori Bar, Leeds Head to this rooftop restaurant and bar for sushi and chicken yakitori, which you can pair with Japaneseinflected cocktails such as the Supamario (Roku gin, Akashi-Tai umeshu, Caleño Dark and Spicy, peach and plum bitters, and prosecco). There’s a wide selection of Japanese whiskies, beers and sakes on offer, too. But the main…

BACKGROUND The Northern Chinese named meatfilled dumplings ‘hun dun’, after historic Hun invaders, so they could symbolically consume their enemy. There are regional differences in wontons served throughout China but the most familiar is perhaps the Cantonese version, served with soup and often noodles. SKINS The skins should be thin and neartranslucent. To do this, rest the dough several times during the kneading process so the gluten can relax, making it more pliable. Dust your surface and dough with cornstarch instead of flour, as extra flour will make the skins tough. FILLING The traditional Cantonese filling of pork and prawn should be tight and springy. To achieve this, the pork should be hand diced rather than minced, and use a fatty cut, such as pork belly. The meat then needs…